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Ha Tien Vietnamese Restaurant

11225 30 Street SW Calgary AB T2W 4N5 · Food - General

Official record from Alberta →

Inspection summary

Ha Tien Vietnamese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on January 30, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on January 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on November 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on April 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the preparation cooler in the cook line was measured at 10C, internal temperature of the food stored was measured at 8.4C. Operator was instructed not to use the cooler until repair work is done. Ensure cooler must be maintained at 4C or below. Use alternate coolers meanwhile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leakage observed at the back preparation sink. Please fix/repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the preparation cooler in the cook line was measured at 10C, internal temperature of the food stored was measured at 8.4C. Operator was instructed not to use the cooler until repair work is done. Ensure cooler must be maintained at 4C or below. Use alternate coolers meanwhile.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Veggie bag and noodles were stored along with raw meat in one chest freezer.Requirement:Store raw meat apart from any other food.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in front beverage prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice noodles stored in the warmer was 53.4CRequirement:Ensure that rice noodles are stored at 60 C and higher during hot holding.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Noodles were stored in direct contact with raw meat in one of the chest freezers.b) Raw meat was stored along with other foods like a bag of peas etc. in the chest freezer.Requirement:a) Ensure that raw meat is stored apart from any other food to prevent cross contamination.b) Noodles in direct contact with raw meat were discarded. Other non- meat foods were moved to other freezer during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hoisin sauce was left in the can after opening located in walk-in cooler.(Repeat violation from previous inspection)Requirement:Transfer food to plastic/glass/stainless steel container after opeing the can.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat bags were stored along with other foods in two chest freezers.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hoisin sauce was left in the can after opening located in walk-in cooler.Requirement:Transfer food to plastic/glass/stainless steel container after opeing the can.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored on ice in ice machine.Requirement:Store scoop vertically with handle up to prevent contamination of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked chicken stored in insert of prep cooler was 12 C.Requirement: Ensure that perishable foods under refrigeration are stored at 4C or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Wontons were being prepared by placing directly on chest freezer lid.Requirement: Line the chest freezer lid with a food grade liner or place a cutting board on the chest freezer before preparing wontons.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing meat were stored directly on floor in the kitchen during cooling and thawing.Requirement:Keep food at least 15 cm off the floor during storage and handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was provided to prepare sanitizer solution.Requirement:Use plain bleach free from added chemicals to prepare sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen meat was kept for thawing in a bin on the floor in the kitchen at room temperature.Requirement:Ensure that frozen meat is thawed by any of the following approved methods:a) under running cold waterb) in the coolerc) by heating in the microwaveMeat was partially frozen, so moved to walk in cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Temperature of dish washer at dish level during sanitizer cycle was not verified as required.2) No written records of temperature verification were maintained.(this is repeat violation from previous inspection)Requirement:1) Verify temperature of dish washer at dish level during sanitize cycle on daily basis. Required temperature at dish level is 71C2) Maintain written records of temperature verification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and grime buildup on the grill wall.Requirement:Clean the grill wall.

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